skip to Main Content
$300 loan.

Spanish Salsa Verde

This fresh green sauce is perfect over fish or chicken, tossed with rice or pasta, or as a topping for eggs.
salsa verde
  • Yield about 1 ¼ cups
  • Prep Time 10 minutes
  • Cook Time 0 minutes


  • ½ cup extra-virgin olive oil
  • ¼ cup red- or white-wine vinegar
  • 4 large anchovies, drained, or 2 tsp. anchovy paste
  • 2 cloves garlic, peeled
  • 2 cups lightly packed fresh basil
  • 2 cups lightly packed fresh parsley
  • 1 cup lightly packed fresh mint
  • 2 tbs. drained capers
  • ½ tsp. sea salt


Place all ingredients in a blender. Secure the lid and purée until smooth.
Transfer to a bowl and use immediately, or store in an airtight container in the refrigerator for up to two days. 

For more recipes you can make in your blender, visit “6 Creative Blender Recipes (That Aren’t Smoothies!)“.

Photography by: Terry Brennan; Food Styling: Betsy Nelson

Robin Asbell

Robin Asbell is a Minneapolis-based recipe developer and cookbook author.


More Like This

a bowl of Michelle Tam's green mole

Pipián Verde (Green Mole Sauce)

By Michelle Tam
This bright-green mole sauce includes pepitas, tomatillos, spinach, cilantro, and chili peppers.
A jar of roasted tomato salsa surrounded by the produce used to make it

Roasted Tomato Salsa

By Cary Neff
A mix of vegetables, herbs, and spices make this classic tomato salsa recipe endlessly customizable.
a bowl of avocado salsa

Yucatan Avocado Salsa

By Andrew Zimmern
This salsa makes a great tortilla chip dip all on its own, or you can use it to dress any grilled or roasted meat, poultry or seafood. Serve with tortillas and plenty of sangria.
Back To Top